Description
Delight in these easy-to-make Sheet Pan Pancakes that bring the classic breakfast favorite to your oven in one convenient bake. This recipe features a fluffy, golden pancake base topped with sections of fresh strawberries, blueberries, sliced bananas, and semi-sweet chocolate chips. Perfect for serving a crowd, these sheet pan pancakes are a fun and delicious way to enjoy a variety of flavors all in one dish.
Ingredients
Scale
Dry Ingredients
- 2½ cups all purpose flour (spooned and leveled)
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 2 cups whole milk
- 2 extra large eggs (beaten)
- 6 tablespoons salted butter (melted and cooled)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
Toppings
- â…” cup fresh strawberries (washed, dried, capped and sliced)
- â…” cup fresh blueberries (washed and dried)
- â…” cup chocolate chips (milk chocolate, semi-sweet, or dark; semi-sweet recommended)
- 1 medium ripe banana (sliced)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Spray a 13×18-inch baking sheet with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium-sized mixing bowl (2-3 quarts), whisk together the flour, granulated sugar, baking powder, and kosher salt until evenly combined.
- Add Wet Ingredients: Whisk in the whole milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract. Stir just until the batter is well incorporated and smooth, allowing for some small lumps.
- Spread Batter on Pan: Pour the pancake batter evenly onto the prepared baking sheet. Use a silicone or offset spatula to spread the batter evenly to all corners, ensuring a level surface for even baking.
- Arrange Toppings: Mentally divide the pan into four sections. Place sliced strawberries in the first section, blueberries in the second, sliced bananas in the third, and chocolate chips in the fourth.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the top of the pancakes is golden brown. Keep an eye on them as oven temperatures may vary.
- Slice and Serve: Remove from the oven and let rest for 2-3 minutes. Using a sharp kitchen knife, slice each of the four sections into 3 or more slices. Serve with syrup or powdered sugar as desired.
- Storage: Store leftovers in an airtight container for up to 2 days. For longer storage, freeze for up to 1 month, but be aware that fresh fruit toppings may not retain texture well after freezing and thawing.
Notes
- Ensure the melted butter is cooled before mixing to prevent cooking the eggs.
- Adjust toppings to your preference; other fruits or nuts can be used.
- Check the pancake closely towards the end of baking to avoid overcooking.
- Fresh fruit toppings like strawberries and bananas may lose texture if frozen and thawed.
- For a dairy-free version, substitute milk with plant-based milk and use dairy-free butter.
